Amanda & Merrill
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now
Popular on Food52
chefrockyrd August 30, 2010
Thanks Merrill- Great photo! Downeast Maine crab meat is the fabulous. Whenever we see signs on the road here for "fresh picked crabmeat" I pull the car over! A lot of time its a lobsterman's wife who has started a cottage industry for herself. The lobsterman used to throw them back until some smart dame starting cooking and picking. They now have to do it in a separate place other than the home kitchen. So you will see a small addtion to the house and maybe a propane burner outside to cook the crabs. I am going to town to get some won ton wrappers for crab ravioli today!
from downeast Maine
from downeast Maine
peaberry August 27, 2010
wow.......all I can say is, you have no idea how bad I wish I lived near the ocean. I am SO landlocked. My next life....................
Merrill S. August 27, 2010
Thanks, everyone, for the lovely comments, and sorry I've been MIA this week (post-wedding "mini-moon"). Looking forward to diving back in next week!
lastnightsdinner August 24, 2010
Wow, these look incredible - an elegant spin on a tuna melt if there ever was one!
thirschfeld August 24, 2010
This makes me wish I was on the east coast. It is things like fresh crab, lobster, oysters and such that really make me miss living in NYC. I have been feeling the pangs of solitude or maybe that means fall is on its way.
AntoniaJames August 24, 2010
Well, I'm with the other mothers out there, as I would definitely go with just a touch of sharp white Vermont cheddar. Just love this recipe. What a perfect summer treat. ;o)
Lizthechef August 24, 2010
My Mom would go for the Vt. cheddar too, and loved English muffins. We used to vacation in Grafton and they had a small cheese factory that produced wonderful cheddar.
Sagegreen August 25, 2010
Yes, we really enjoy Grafton cheddar! That is what I will use when I make these great toasties, so much easier than making crabcakes, too.
Kitchen B. August 24, 2010
That is an insaley gorgeous photo - love the stand....one to copy! And this crab toasties are a winner, esp with the base of English muffins. Haven't had crab in ages.....inspired.
MrsWheelbarrow August 24, 2010
My mother would insist on white cheddar, too. Never thought to add tomatoes, but that was obviously a huge mistake! Next time I come across some peekytoe crab, this is first on the must-make list.
dymnyno August 24, 2010
These bring back memories...my mother made these when crab was in season..and so do I...so simple and delicious!
cheese1227 August 24, 2010
Too funny. We call these "crabmeat crabbies" in my family. But they dont typically have tomatoes on them. I will have to try them with the addition.
See what other Food52 readers are saying.